Maggies Reishabu Chilled Pork Shabu Shabu Salad Recipes

Steps:

• Starting with the onions (and then soaking in ice water while working on the others), carefully cut and prepare the salad ingredients and mix together in a bowl.
• Bring a pot of water to a gentle boil and add the meat slices until cooked (it happens fast if they are thin) and then put them in a bowl of ice water and drain.
• In individual bowls, arrange the salad and place a few slices of cold boiled pork on top.
• Top with sesame dressing, sesame sauce or ponzu sauce made for shabu shabu, or try the delicious homemade sauce in this recipe (just mix the sauce ingredients together, and there you have it!).
• Serve with rice and miso soup as the main dish or with other dishes as a side.

Steps:

• Bring the broth to a boil in a large pot on the stove.
• Arrange the beef on a platter.
• Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
• Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
• Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
• Serve with rice and dips.

Steps:

• Place in a medium-sized pot a couple of slices of kombu (kelp) and cover with cold water.
• Gently bring the water to a boil and remove the kombu just before it starts to boil.
• Let the water boil very gently.
• Take one of the items, swish it around in the hot water for a few seconds (for beef) to a few minutes (for vegetables).
• Combine 2 parts soy sauce with 1 part lemon juice for dipping sauce.
• Serve with hot steamed rice.

Steps:

• Heat broth to boiling on stove; transfer to fondue or other tabletop cooking unit; keep flame high enough to continue boiling.
• Let each guest cook the pieces of beef, chicken, fish, liver and mushrooms to their liking, dipping each piece into shabu sauce or sesame seed sauce before eating.
• When meat is almost gone, place the spinach, Chinese cabbage and onions into broth; stir for three minutes.
• Guests help themselves to the vegetables.
• When the vegetables are finished, add the noodles to broth; cook for five minutes and ladle into individual bowls.

Steps:

• Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld.
• Wash lettuce leaves and tear into bite-sized pieces. (Though more Korean than Japanese, I like to leave my lettuce leaves whole and use them as wraps. A little more messy, but a lot more fun.)
• Cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. Boil water in a pan. Add green beans and cook for 2 or 3 minutes. Remove beans and plunge into cold water to stop cooking. Drain. Repeat same process with carrots, cooking for one minute.
• Slice/shave the pork into very thin pieces. This is sometimes easier if the pork is placed in the freezer for a half hour beforehand. Cook thinly sliced pork in the water for a couple of minutes. Drain the water and cool the pork in a strainer.
• Place lettuce, carrot, breen beans in a plate. Put boiled pork on the top.
• Serve with dipping sauce.